Bookshelf: The Thanksgiving Table

Thanksgiving.  As the undisputed biggest cooking day of the year, it's no wonder that cooks everywhere seek out the best advice, tips and inspiration for making their special meal nothing short of fabulous.  And to offer some assistance with this quest, I'm highlighting a few notable cookbooks that will serve you well for your Thanksgiving table--and beyond.

From former New York Times restaurant critic, Sam Sifton, comes A-Z instruction and inspiration on cooking Thanksgiving and cooking it well!

Thanksgiving is all about the classics--the familiar, comforting dishes passed down from generation to generation.  Amanda Hesser's tome of classics are fitting for every day eats and special occasions alike, making The Essential New York Times Cook Book a superb reference for Thanksgiving.

If there was ever a food authority who consistently dishes delectable and home chef friendly recipes, it would be my food icon, Ina Garten (aka the Barefoot Contessa).  And just in time for Thanksgiving, Ina's newest cookbook promises the same FoolProof offerings that will make you the superstar of your kitchen.

So, here's to joyous, scrumptious cooking for Thanksgiving (and beyond)...and always to Happy Eating!

A Two Week Countdown to Your Best Thanksgiving Yet

A couple of years ago, I waded into uncharted waters and prepared my very first Thanksgiving feast.  It was for a client (and good friend) who was hosting Thanksgiving dinner for a party of 12.  Hence, the word 'feast'.  While I had contributed dishes to the family meal, and even hosted Thanksgiving dinner before, I had never prepared the entire meal!  But my love for food and sharing made this the perfect job for me, and one I'll never forget.  I planned a menu intended to delight and wow in the same bite.  From there, the heavy lifting of shopping and prepping and cooking and baking, and related tasks began.

It was a labor of love that required thoughtful planning, timing, and not too few tried and true tips and advice to get me to destination complete: having the entire meal ready to serve for my client and his guests at the designated meal time.  And so, for this Thanksgiving season, I want to pass along some of the tips and advice that helped to make that movable feast an ultimate success.  

From start to finish, here's my fast and easy guide:

Step 1:  Secure the headcount
You'll want to aim at confirming the headcount as soon as possible so that you can appropriately plan your menu--including number of servings needed, quantity of ingredients and other essentials.

Step 2:  Plan the menu
With the headcount secured, you can begin to plan your menu--including the number of courses to be served, dishes you (and/or guests) will prepare vs. buy, etc.

Step 3:  Take Inventory
Before you make your shopping lists, take stock of what you already have on hand--including ingredients, tools, special equipment, dinnerware, glassware, linens, etc.  From there you'll have a good take on what you need to buy altogether, supplement, or even possibly borrow.

Step 4: Make Your Shopping List and Get Going
For items that are perishable or don't freeze well, you'll want to hold off until closer to your preparation date, but for everything else, plan to complete as much of your shopping in advance as possible.  This will save you the sure-to-come stress of being at the crowded market with everybody else on Thanksgiving eve.

Step 5: Do-Ahead!
Scour your menu for those dishes that can be made in advance (whether a week, a day or even several hours) and prepare them in advance.  For instance, most soups, and even pastry dough, can be made ahead and frozen until you're ready to thaw and use.  Blanching and storing veggies overnight for sauteing the next day is another example.  This, by far, is the greatest stress buster and time saver for me in planning any event.

Step 6: Final Check-Up
Revisit steps 1-5 a couple of days before the big day to account for any last minute changes or needs that might arise.  From there, you should be well on your way to enjoying a stress-free, un-hurried, and truly delightful meal and gathering that's nothing less than your best Thanksgiving yet.

Happy Eating!

Hasselback Butternutsquash with Maple Butter

Happy Thanksgiving Eve! If you've been taking my advice ;), you're probably well along the path of Thanksgiving prep by now.  But, if I may, I have to share a recipe that really should land a spot on your Thanksgiving--and beyond--menu. Why? Because it's the quintessential perfect dish (translation: comes together easily, is stunning, and tastes ah-mazing!)

If you're like me, then you can't get enough of butternut squash, especially during this time of the year.  And since I've always admired the beauty of the hasselback technique (namely on potatoes), when I saw it done on butternut squash, I knew I had to finally try my hand.  And if my virtual oohs and ahhs are any indication, this one's a definite keeper.  Need more convincing?  This dish now ranks as one of my all-time favorite side dishes. 

So without further delay, here's the recipe for Hasselback Butternut Squash. I finished these with a generous pour of maple butter, chopped walnuts (for a bit of crunch and texture) and sage, for added color and freshness.  Confession: I shared "the making" of these on my instastory feed on yesterday evening (you can watch it in my 'The Holidays' highlights once the stories expire) and took a poll on whether I should share the full recipe in time for Thanksgiving.  The overwhelming majority said they wanted it, so here we are.

Blessings for a Happy Thanksgiving and, as always, Happy Eating!

Hasselback Butternut Squash with Maple Butter

Ingredients:
1 large butternut squash, peeled, halved lengthwise and seeds removed  
Olive oil
Kosher Salt
Freshly Ground Pepper (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup pure maple syrup
2 tablespoons unsalted butter
Chopped walnuts, toasted
Fresh sage, torn in small pieces

Method:
Preheat oven to 425 degrees F.

Peel and prep squash.  Place on a baking sheet and drizzle generously with oil.  Season liberally with salt and bake in the preheated oven for twenty minutes.  Remove from oven and slice the squash in 1/8 in. thick slits without cutting all the way through to keep squash intact.  Cook's Note: place butter knives on either side of the squash to help with the cutting precision.

Sprinkle squash with cinnamon, nutmeg and more salt, to taste.  Return to the oven and bake for an additional 20 minutes.  While waiting, melt the butter in a small saucepan and add in the maple syrup.  Stir to combine and set aside to cool slightly.

Take squash from the oven and generously pour maple butter over it (you can do this on the baking sheet or move it to the serving dish first and then dress with the butter.)  Finish with a garnish of walnuts and sage.  Enjoy!

Dish can be made in advance and stored in the refrigerator until ready to reheat and serve.  

Recipe adapted from How Sweets Eat


  

{In Case You Missed It}: Atlanta Plugged In x Thanksgiving

Today started with an absolute bang as I headed back to Atlanta Plugged In to share some final tips and recipes to round out your Thanksgiving prep and menu.

Watch Here Now

We talked turkey to kick things off, as I shared a few of my tried and true turkey prep tips to help make your big bird the best it can be.  Get the full list of preparation tips here.

I also shared a couple of easy recipes to round out the Thanksgiving table, including my scrumptious Sweet Potato Crostini and a Roasted Vegetable Medley as the perennial favorite side dish.

Here's wishing you the Happiest Thanksgiving--and, as always, Happy Eating!

Link Love: Thanksgiving's Best (Recipes, Tips & More)

Thanksgiving = the official arrival of the holiday season in my world.  And each year I'm inspired by the bounty of recipes, sage advice and all-around inspiration that fuels this time of the year. 

To help make your celebration the best (and most delicious) that it can be, I'm sharing some of my favorite links from around the web. From recipes to cooking tips to table decor inspiration and more, you'll surely find a reason--or two--to be thankful.

Happy Eating!

Quick, video turkey tips galore! From unwrapping the big bird to the final finish, it's all here (nytimes.com)

A holiday baking guide that will have you ready to present your yummiest confections (wholefoodsmarket.com)

Swoon-worthy hostess gift ideas (marthastewart.com)

Thanksgiving table settings to dress up your table in style (countryliving.com)

All Things Thanksgiving: Recipes, Guides, Tips & More!

Today marks the one week countdown to one of, if not the, biggest holidays of the year--Thanksgiving!

With all that has occurred (and continues) to happen in our world, there's never been a better time to pause and give thanks for the gift of life and the many blessings it affords.  And to make sure you're all set, I'm sharing my favorite recipes, tips, inspiration and more for your best one yet. 

Countdown and Six Step Guide to A Stress- Free Thanksgiving

Turkey Love: Prep Tips

All About Pie

Etiquette--(Including How To Eat Turkey, Chicken and Duck)

Tablescape Inspiration

And Much More! 

Happy Eating! 

My Thanksgiving 2011 Highlights {In Photos}

My Thanksgiving holiday proved to be another wonderful occasion to celebrate all the blessings that I am fortunate to enjoy--not the least of which are my family and dear friends.  Known as a "foodie's dream holiday", Thanksgiving also represents the perfect opportunity to prepare some of the dishes that make the holiday season memorable--and delectable. 

My family table always goes way beyond--with a bounty of both traditional and not-so-traditional fare.  It's always a good time--made of great memories and good eats!  My contributions to this year's family meal included Citrus & Herb Brined Roasted Turkey, Herb & Sausage Stuffing, and Scrumptious Carrot Cake. 

I hope your holiday was all you hoped for--filled with lasting memories for years to come.  I'd love to know how you celebrated and what dishes you brought to the table.

Happy Eating!

Carrot Cake

A View From the Top

The Main Event--Citrus & Herb Brined Roasted Turkey

Herb & Sausage Stuffing

One of my Aunt's lovely table settings

Apple Crostata

It's hard to argue that buttery, homemade pie crust, topped with apples coated in cinnamon, sugar, orange zest and more, isn't some of the best noshing around.  So much so, that when I prepared that delight, also known as an Apple Crostata, on Thanksgiving morning, it never made it to the Thanksgiving dinner dessert line-up!

Beyond being truly irresistible (you'll bear witness for yourself once you make it), the recipe scores bonus points for the ease in which it comes together, making it ideal for a last minute dessert option with major wow appeal.  It's no secret that fruit crostatas are some of my favorite things to bake (and devour!), and I've long loved this recipe, which hails from one of my biggest food inspirations, Ina Garten (aka The Barefoot Contessa). 

I shared the fruits of my Thanksgiving baking labor, along with some of the morning-of behind the scenes action, but decided it would only be truly fair if I also shared the recipe so that you can make it, too.  So, at last, here it is--in all of its can't-get-enough goodness and perfection for endless....

Happy Eating!

Apple Crostata

 

Cranberry Hand Pies

Thanksgiving Day (in all its glory) has come and gone.  And while the holiday has passed, there are certain flavors that are too scrumptious to limit to a special occasion--and deserve to linger.  The cranberry hand pies recipe from my November issue of Bon Appetit is one such recipe.  I knew I had to make them as soon as I saw them, and my instincts did not steer me wrong.

I decided to make these decadent, scrumptious pies as my dessert offering to my family Thanksgiving table.  And the perfectly sweet-tart cranberry-orange filling encased in the buttery, tender pie dough was everything I had hoped (and drooled for).  Umm-ummm goodness that equaled a hit with the family and a keeper for my dessert repertoire.  

Not a perfect presentation, but perfectly delicious

 
I'm especially excited to share this recipe here on D.M.R. Fine Foods after receiving requests for it from our readers and Facebook fans.   I hope you enjoy it as much as I did; it will surely grant you at least one more reason to be thankful. :)

Get the recipe here!  
(Cook's Note: Keep the dough chilled until ready to roll out and cut.)

Happy Eating!

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DOA0YlyI

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

 

{Be Inspired}: Dreams Do Come True!

Tomorrow is Thanksgiving and beyond the eating, drinking, and making merry, I'm reflecting heavily on the many blessings that continue to flood my life--and how so very thankful I am for each and every one.  

Not too long ago, one such blessing (which had formerly existed in dream form), came true for me as I embarked on a press trip with a group of fellow travel journalists to cover the many splendored offerings of beautiful Puerto Vallarta, Mexico.  It was everything I expected it to be--and truly so much more.  I look forward to sharing my journey, discoveries and experiences with you in the days ahead, so stay tuned for that!

In the meantime, continue to count your blessings, be ever thankful, and expect your dreams to come true.  It's inspired living at its absolute best!

Happy Thanksgiving!

Turkey Love: Preparation Tips

For most meals that are served on Thanksgiving Day, the turkey is the undisputed main attraction.  With that in mind, I want to share a few, simple tips that will help you achieve a moist, well-seasoned, and above all--delicious--roasted turkey.

Be Kind and Brine
Brining your turkey is nothing short of "turkey love".  I began brining a couple of years ago and won't ever roast another turkey without this moistening, flavor-enhancing step.  To brine your turkey in preparation for roasting, you'll want to submerge it in the brine solution (typically water, part salt, part sugar and any other flavorings of your choice) and keep it in the refrigerator until you're ready to handle further.  (Brining bags make this process a cinch and can be at found at your local grocery store or gourmet food stores like Williams-Sonoma and Crate and Barrel.)  Finally, rinse your turkey and pat dry before preparing for the oven.

Be Liberal With Seasoning
There's no shortage of ways to season your big bird. From the classic salt and pepper duo to flavored butters, herbs, citrus and aromatics, the list goes on and on.  So whatever your pleasure, be sure to give your turkey even more love and season it liberally on the skin, inside the cavity and even underneath the skin.  Your taste buds will thank you later.

Smart Basting
This next tip is one I learned from Martha Stewart.  Once you've seasoned your turkey to your liking, take some cotton cheese cloth (about four layers), soak it in your basting liquid, squeeze and then place over the turkey breast.  Continue basting about every 30 minutes until done.  The cheese cloth will protect the breast meat from overcooking and darkening too quickly and also keep it moist.  Remove it for the last hour of cooking and cover any overly dark areas with foil to prevent burning.  The result will be a beautiful, lacquered turkey that is a feast to the eyes and mouth.

Use the Whole Bird!
Before you're tempted to discard the turkey neck or giblets that are found in the turkey cavity, set them aside and use them to flavor your stock for basting and gravy.

Give It a Rest
Once you remove the turkey from the oven, let it rest for twenty minutes or so before carving to allow the juices to redistribute.  This will ensure your turkey remains juicy and all your hard work isn't lost.

Tools of the Trade
If you haven't already, invest in a kitchen timer (or two) and an instant read thermometer.  You don't want to "wing it" and try and guess when your turkey is done.  The rule of thumb generally is about 12 minutes for every pound of turkey, but always check to make sure it's done.  Test for doneness at 165 degrees in the thickest part of the thigh.  Nothing short of "well done" is acceptable when you're dealing with raw poultry.

So there you have it.  I hope you'll use these simple tips to transform your turkey into a bird that's nothing short of your best turkey ever!

Happy Eating!

{In Case You Missed It}: 2020 Highlights

Against the backdrop of everything 2020 brought to bear (the good, the bad, and the downright ugly), I'm thankful for the highlights--the special, often everyday, moments that still allowed for a memorable year, despite a global pandemic and its fallout.  And so, without any further delay, (where did January go?!), I'm thrilled to continue my perennial tradition of highlights and to cap off my recent 10 year blogiversary installments. (Woot, woot!)

2020 started like most other years, for which I'm grateful, allowing me to indulge in some of the my favorite things all over again.  I kicked off the year with a trip to my forever favorite New York City, to indulge in the perfect trifecta of food, fashion and travel.  On the food front, my timing allowed for yet another indulgence in NYC Restaurant Week, where I took in both new (Wild Ink) and new to me (Butter) restaurants for phenomenal dining (for less).  

My stay also included another press invite to cover the A/W Man Woman Show again on the cusp of New York Fashion Week.  Designer interviews, coupled with innovative and classic collections spanning menswear, lifestyle and home goods, was a return to a space and collective design talent that was nothing short of exceptional.  

Finally, there was also my attendance at the New York Times Travel Show, where I soaked up industry knowledge and expertise from travel experts, media and tourism representatives, fellow consultants and more.  Although travel would be soon be impacted (and largely restricted) in unimaginable ways, the investment was well worth it--and my knowledge hangs in the ready for when the world restores to a healthier landscape.  

And with it all, I couldn't come to town without experiencing long-time favorites like Rockefeller Center and Bryant Park, along with new discoveries, like the fabulous Hudson Yards and The Vessel.  As it turned out, that would be the extent of my travel before the Covid-induced quarantine began a month or so later, so I'm truly thankful to have scored that trip and those memories just in time.

More excitement came with my continued collaboration with exceptional, fellow Black food bloggers for the fourth annual Black History Month Potluck and my Vegetarian Chili recipe (so good!), along with more food and hospitality media for local restaurants and hotels.

I was additionally honored to have my work featured in MyDomaine, sharing my Elderflower Lemonade Spritz.  And as quarantined life became the norm, hearing from many of you looking for cooking inspiration, I hosted my first Instagram Live Cooking Class and kicked off a star ingredient series, rounding-up recipes centered around a star ingredient that's typically on-hand in the pantry or freezer/refrigerator.

And as collaborations go, I was honored to participate in a Juneteenth Virtual Cookout with over 60 fellow Black food bloggers and creatives to celebrate the history and significance of this important (but often forgotten) part of American history.  Our virtual cookout was featured across several food and media outlets, including the Washington Post, Food52, the FeedFeed, Blavity, and many more, while resonating the emphatic message that Black lives and Black history matter.

Continuing that theme here on the blog included posts on effective allyship, to supporting Black-owned Atlanta restaurants, to drive much needed aid to those establishments disproportionately affected by the pandemic.

And because it became clear that "quarantine life" wasn't leaving anytime soon, I dedicated more content (blog and social media) to helping us continue to adjust and thrive in our quarantined lifestyle, including more travel, lifestyle, fitness, beauty, self care, and arts and culture posts and sharing, along with recipes and cooking inspiration for keeping things delicious while staying home and staying safe.

The holiday season was met with my guide for a stress-free Thanksgiving, including a series of social posts on everything from recipes, to advance prep, to making the best turkey, and more.

Finally, I paused to take in the 10 year run that crescendo-ed in August and recounted my journey from then until now in a series of posts, culminating with this one (albeit a bit beyond the 10th year). :)

Which brings me once again to the heartfelt, resounding sentiment of: thank you.  For every post you've read, comment you've shared, recipe you've tried, travel tip you've taken on, lifestyle inspiration you've garnered, platform you've joined me on, cooking class or pop-up shop you've attended, collaboration you've extended, and just simply being here year after year, I extend a million thanks!

Although I was excited to live out my passions here and beyond, it is absolutely the people I share this with (known and unknown) that make it worthwhile and keep me coming back again and again. At the root of my love for it all, has always been my love of sharing it with those who are along for the ride. I'm truly thankful for the blessings that make this journey so rich and rewarding.

I'm praying this new year is a blessed, healthy and prosperous year for you and those you love.  Let's stay connected through it all and keep cheering each other on. The best is yet to come!

XO,

Dawn

P.S. See more of my 2020 highlights here!

Deck the Halls Mocktail + A Holiday Recipe Exchange!

This year, I'm excited to take part in Eat the Culture’s 2023 Holiday Recipe Exchange: Party Pairings for All the Holidays! Holidays often revolve around communal moments – sharing stories, laughter, and, of course, food. This year's roundup is all about those delightful 'lite bites' and drinks that set the tone for festive gatherings.

I had the pleasure of partnering with Ashley of Pink Owl Kitchen who crafted delicious New Orleans BBQ Shrimp. This dish pairs perfectly with my Deck the Halls Mocktail. Learn more about Eat the Culture and find a complete list of recipes from all participants here.  Share these recipes with your friends and loved ones and follow each participant by using the hashtags #HolidayswithETC, #PerfectPartyPairings, and #ETCHOLIDAYS2023  on Instagram.  

And speaking of the holidays, they have always represented the time of year where my favorite things combine (faith, family, friends--and food!) and ignite my merry-making.  With the backdrop of the world today, I'm anticipating the upcoming holiday season more than ever.  

And to celebrate the many special moments, gatherings, soon-to-come memories, and merriment, I'm toasting to this season--and decking the halls!--with a festive, effervescent and beautiful sip.  Cue my easy and fun Deck the Halls Mocktail. 

I'm talking a worthy signature drink (for easy entertaining) that's adaptable for any occasion from a kids' party, to a Girls' Night, to Thanksgiving, Christmas, New Year's Eve, and beyond.  It's the drink that you'll love to sip and serve, again and again.  It's been in my holiday repertoire for a couple of holiday seasons now, and I'm thrilled to share and make your holidays all the merrier, brighter and tastier.  

A really special wow factor happens to be the festive ice cubes that serve the double duty of both chilling—and adorning—this drink.  Like mini frozen ornaments, they boast orange, rosemary, cranberry, and star anise.  A beautiful compliment to the gorgeous drink hue, these ice cubes elevate this drink and make it a feast for the eyes.

So now that we’re agreed that this will be making the rounds during the holiday season, let’s cheers to safe, festive… 

Happy Sipping!

Deck the Halls Mocktail

Ingredients:

Festive Ice Cubes* (recipe to follow)

Ginger beer

Grenadine syrup

Orange slices  

Maraschino Cherries

Festive Ice Cubes:

Ingredients:

Cranberries (frozen or fresh)

Orange Slices

Fresh rosemary sprigs

Star Anise

Water

Special Equipment: Ice cube tray/mold

Method:

Place cranberries, an orange slice, rosemary sprigs and star anise into an ice cube mold or tray compartments.  Add water and freeze overnight.

Add festive ice cube(s) to a glass.  Pour over ginger beer.  Add a splash or two of grenadine. Garnish with orange slices and cherries. Enjoy and cheers to a fabulous holiday season!

Carrot Cake with Cream Cheese Frosting

Dear Carrot Cake,

How do I love thee?  Let me count the ways....

Your moist, luscious cake... Your creamy, decadent frosting... Your...

By now, you're probably thinking, "Really, Dawn?  A love letter to cake?!"  And if I hadn't baked and tasted it for myself many times over, I would be right there in the skeptic's seat along with you.  Just trust me when I tell you that my ode could never come close to being overrated.  It really is that good...and special.

As with most of my favorite recipes, I began baking this cake many years ago and sharing it among family and friends.  We all loved it, so I later added it to my catering menus.  And surprise! My clients also loved it.  The rest, as we say, is history. 

From holiday celebrations, to birthday affairs, to dinner parties, and good 'ole sweet tooth cravings, this Carrot Cake continues to hold its own in the sea of confectionery delights.

I gave it an honorable mention once here on the blog, as I shared highlights from a Thanksgiving Dinner.  Today I've finally come full circle to share a recipe, as well (and if you must know, I took so long because I vowed I would never give up my source for this unbelievable yumminess. And that's still not entirely untrue.) But because I'm a generous girl at heart :), I'm offering up a similar recipe to get your baking--and indulging--underway! 

Happy Eating!

Carrot Cake
(Recipe courtesy of Epicurious)
 
 

Toast With This!: Cider Mimosas

When it comes to stress-free entertaining, one of my hallmark tips is to serve a signature drink--be it a mocktail, cocktail, or whatever suits your sipping fancy. It does the double duty of marking the occasion, while keeping the effort level low, freeing you up to spend more time with your guests--the ultimate reason we gather, no?

So just in time for your Friendsgiving, Thanksgiving, and all around holiday soirees, I've created a delicious, festive sip that's a grown-up twist on one of my favorite seasonal beverages, apple cider.  And with only four ingredients, it couldn't be easier to make--and toast with--my cider mimosas.

Happy Sipping!

Cider Mimosas

Ingredients:
1 part Chilled Prosecco
1/2 part Apple Cider
Fresh thyme and rosemary

Method:
Pour prosecco and top with cider.  Garnish with fresh herbs and enjoy!

Homemade Applesauce

I'm an apple lover, so apple "anything"--pie, crisps, tarts, candy (you get the picture)--has always been a welcomed part of my eating repertoire.  Applesauce is no exception and, in fact, has been a favorite since my earliest childhood memories.

While I've done my fair share of apple dishes over the years, last year's Thanksgiving dinner was the first time I decided to make homemade applesauce.  Where had I been all this time?  It was every bit as scrumptious and satisfying as I anticipated--pairing beautifully with my roasted porkloin--and easier than most apple creations that come through my kitchen.  It was clear: this recipe was a keeper.

As wonderful, seasonal dishes go, this is one that belongs in your fall/holiday repertoire, for sure.  I like the mix of sweeter red and tarter green apples, but you can use whatever you like--or happen to have on hand.  Although simple, it's a stunner of a dish with the taste to match.

Happy Eating!

Homemade Applesauce

Ingredients:
4-6 lbs. of apples, peeled, cored and cut into slices
1 cup apple cider
Juice of a lemon
1/2 cup light brown sugar
Heaping teaspoon of cinnamon
Pinches of allspice and nutmeg

Method:
Combine all ingredients into a large pot and cook over a medium-high heat, stirring occasionally to prevent sticking/scorching, about 25 minutes.

Once apples have softened and begun to dissolve/melt, remove from heat and blend to desired texture and consistency with an immersion blender or in a food processor.  Serve warm or chilled--and enjoy!

Recipe adapted from The Pioneer Woman